Ingredient List
For the Pancakes:
  • 2 cups whole wheat flour
  • ½ cup toasted wheat germ
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 3 cups buttermilk
  • 1 tablespoon canola oil
  • Maple syrup, for serving
For the Pancakes
  • In a large bowl, combine the flour, wheat germ, baking soda and salt.

  • Make a well in the middle of the dry ingredients and add the eggs, buttermilk and oil.

  • Stir the wet ingredients into the dry ingredients just until blended.

  • Pour batter by ¼ cupfuls onto a hot griddle coated with cooking spray. Turn cakes when bubbles form on top. Cook until the second side is golden brown.

  • Serve immediately with maple syrup, if desired.

  • Tip: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds.

  • Image: Whole Wheat Buttermilk Pancakes.

    Are the kids bored with the same old breakfast options?  We have inspirational recipes for you, including Stuffed Blueberry French Toast Loaf, Breakfast Pancake Tacos and Strawberry Breakfast Pastries!

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